MasterChef Professional Cooking Techniques

When "Master Chef Professional Cooking Techniques" was first introduced, we noted the vast number of cookbooks for both professionals and amateurs, most of which only offered recipes with few demonstrating cooking techniques. In 2003, we published a pioneering Spanish manual for specialized readers in Latin America, providing comprehensive, step-by-step techniques for international cuisine, covering various ingredients such as fruits, vegetables, meats, seafood, pastas, and more.

Mastering these techniques enables culinary enthusiasts to interpret, modify, and create new recipes. This fifteen-chapter manual is based on over twenty years of experience teaching our Professional Chef Program, incorporating lessons from world-class chefs and international tournaments.

The new edition enhances explanations of health and safety measures and adds several techniques, including a chapter on Cereal and Grains, featuring Couscous and quinoa. The expanded Potatoes chapter includes Duchess mashed potatoes and Spanish tortilla, while the Fish and Seafood chapter now covers calamari and octopus. The Sauces chapter includes sweet and sour sauces and barbecue sauce, the Meats chapter adds tongue and Brazilian cuts, and the Pastry chapter has new recipes like corn galette and "lángos." The Cooking chapter now includes techniques for legumes, smoking, poaching, and glazing tomatoes.